Food Microbiology

Sun, 04/11/2021 - 06:06
Author(s): Sofia Tsaloumi, Zafiro Aspridou, Eirini Tsigarida, Fragiskos Gaitis, Gorgias Garofalakis, Konstantinos Barberis, Fotini Tzoumanika, Maria Dandoulaki, Rovena Skiadas, Konstantinos Koutsoumanis A quantitative microbial risk assessment (QMRA) model predicting the listeriosis risk related to the consumption of Ready- To- Eat (RTE) cooked meat products sliced at retail stores in Greece was...
Mon, 04/05/2021 - 06:05
Author(s): Gengan Du, Lin Liu, Qi Guo, Yuanyuan Cui, Hong Chen, Yahong Yuan, Zhouli Wang, Zhenpeng Gao, Qinlin Sheng, Tianli Yue Tibetan kefir grains (TKG) are multi-functional starter cultures used in foods and have been applied in various fermentation systems. This study aimed to investigate the microbial community composition of TKG, the detoxification abilities of TKG and their isolates...
Mon, 04/05/2021 - 06:05
Author(s): Sonia Almeria, Alicia Shipley Recently, outbreaks of Cyclospora cayetanensis in the U.S. were linked to the consumption of a variety of salads containing romaine and/or iceberg lettuce, carrots and/or red cabbage. The Bacteriological Analytical Manual (BAM) Chapter 19b method was validated for the detection of C. cayetanensis in carrots, cabbage and romaine lettuce, but has not been...
Sun, 03/28/2021 - 06:05
Author(s): Benjamin Duqué, Sandrine Rezé, Albert Rossero, Jeanne-Marie Membré, Sandrine Guillou, Nabila Haddad Broiler meat is considered as the most important source of the foodborne pathogen Campylobacter jejuni. Exposure to stress conditions encountered during the slaughtering process may induce bacterial adaptation mechanisms, and enhance or decrease pathogen resistance to subsequent stress....
Sun, 03/28/2021 - 06:05
Author(s): Anthony J. Silva, Zhihui Yang, Julia Wolfe, Kirsten A. Hirneisen, Shannon B. Ruelle, Angelica Torres, Donna Williams-Hill, Michael Kulka, Rosalee S. Hellberg Noroviruses are the leading cause of acute gastroenteritis and foodborne illness in the United States. Traditional Sanger sequencing of short genomic regions (∼300–600 bp) is the primary method for differentiation of this pathogen...
Sun, 03/21/2021 - 06:05
Author(s): Yu Zhang, Hung-Hsin Huang, Hoang Minh Duc, Yoshimitsu Masuda, Ken-ichi Honjoh, Takahisa Miyamoto The gene encoding LysSTG2, an endolysin from Salmonella-lytic bacteriophage STG2, was cloned, overexpressed, and characterized. LysSTG2 consists of a single domain belonging to the Peptidase_M15 superfamily. LysSTG2 showed strong lytic activity against chloroform-treated S. Typhimurium...
Sat, 03/20/2021 - 06:08
Author(s): Alessandra Barlaam, Tamirat T. Temesgen, Kristoffer R. Tysnes, Laura Rinaldi, Nicola Ferrari, Anna R. Sannella, Giovanni Normanno To investigate the presence of Cyclospora cayetanensis, Toxoplasma gondii and Echinococcus spp. in fresh produce sold in Italy, 324 locally produced ‘ready-to-eat’ (RTE) mixed salad packages belonging to three brands and 324 berries packages (blueberries and...
Sat, 03/13/2021 - 06:09
Author(s): Aida Pérez-Baltar, David Pérez-Boto, Margarita Medina, Raquel Montiel Genomic diversity of Listeria monocytogenes isolates from the deboning and slicing areas of three dry-cured ham processing plants was analysed. L. monocytogenes was detected in 58 out of 491 samples from the environment and equipment surfaces, all from the deboning area, with differences in prevalence among...
Sat, 03/13/2021 - 06:09
Author(s): Urszula Gryczka, Joana Madureira, Sandra Cabo Verde, Wojciech Migdał, Sylwester Bułka Electrons with energies of 300 keV or lower have the potential to decontaminate the surfaces of various types of food products with minimal loss of quality. The aim of the present work was to determine the thickness of the layer inhabited by microorganisms. The food samples tested were black and white...
Fri, 03/12/2021 - 06:06
Author(s): Zhenbo Xu, Ziqi Liu, Thanapop Soteyome, Jingjing Hua, Liang Zhang, Yanyan Li, Lei Yuan, Yanrui Ye, Zhao Cai, Liang Yang, Ling Chen, Janette M. Harro, Birthe Veno Kjellerup, Junyan Liu Cronobacter sakazakii is an emerging opportunistic foodborne pathogen causing rare but severe infections in neonates. Furthermore, the formation of biofilm allows C. sakazakii to persist in different...
Thu, 03/04/2021 - 06:09
Author(s): Taran Skjerdal, Lars Erik Gangsei, Ole Alvseike, Kyrre Kausrud, Alessandra De Cesare, Elena-Alexandra Alexa, Avelino Alvarez-Ordóñez, Lena Haugland Moen, Ane Mohr Osland, Cecilie From, Birgit Nordvik, Toril Lindbäck, Janne Kvello, Beate Folgerø, Sissel Dommersnes, Sigrun J. Hauge Food business operators are responsible for food safety and assessment of shelf lives for their ready-to-...
Mon, 03/01/2021 - 06:05
Author(s): Soundous El-Hajjaji, Amaury Gérard, Juliette De Laubier, Aurélie Lainé, Viviane Patz, Marianne Sindic Bacteria can play different roles and impart various flavors and characteristics to food. Few studies have described bacterial microbiota of butter. In this study, next-generation sequencing was used to determine bacterial content of raw milk butter, processed during a challenge test,...
Sun, 02/21/2021 - 06:07
Author(s): Mikaela Sauvala, Emma Woivalin, Rauni Kivistö, Riikka Laukkanen-Ninios, Sauli Laaksonen, Roger Stephan, Maria Fredriksson-Ahomaa Game birds may carry zoonotic bacteria in their intestines and transmit them to hunters through bird handling or through the handling and consumption of contaminated meat. In this study, the prevalence of foodborne bacteria was screened from game bird faeces...
Fri, 02/19/2021 - 06:07
Author(s): Federica Palma, Nicolas Radomski, Alizée Guérin, Yann Sévellec, Benjamin Félix, Arnaud Bridier, Christophe Soumet, Sophie Roussel, Laurent Guillier In response to the massive use of biocides for controlling Listeria monocytogenes (hereafter Lm) contaminations along the food chain, strains showing biocide tolerance emerged. Here, accessory genomic elements were associated with biocide...
Fri, 02/19/2021 - 06:07
Author(s): Nodali Ndraha, Hsin-I Hsiao This study evaluated the occurrence and distribution of total and pathogenic V. parahaemolyticus in oyster culture environments in Taiwan. V. parahaemolyticus levels in oysters, seawater, and sediment were quantified using the most probable number (MPN) method combined with a qualitative polymerase chain reaction (PCR). Total V. parahaemolyticus was...
Fri, 02/19/2021 - 06:07
Author(s): Cora Chmielowska, Dorota Korsak, Magdalena Szuplewska, Monika Grzelecka, Elżbieta Maćkiw, Monika Stasiak, Adrian Macion, Krzysztof Skowron, Dariusz Bartosik Phenotypic and genotypic resistance to benzalkonium chloride (BC), cadmium and arsenic was tested (by susceptibility assays and molecular methods) in 287 Listeria monocytogenes strains isolated from fish and fish products, and food...
Fri, 02/05/2021 - 06:06
Author(s): Annaleise Wilson, P. Scott Chandry, Mark S. Turner, Jodi M. Courtice, Narelle Fegan The microbial composition of the food production environment plays an important role in food safety and quality. This study employed both 16 S rRNA gene sequencing technology and culture-based techniques to investigate the bacterial microbiota of an egg production facility comprising of both free-range...
Thu, 02/04/2021 - 06:12
Author(s): Sanelisiwe Thinasonke Duze, Musa Marimani, Mrudula Patel Listeria monocytogenes is a foodborne pathogen that causes a life-threatening disease in humans known as listeriosis. Contamination of food during processing is the main route of transmission of Listeria monocytogenes. Therefore, biocides play a crucial role in food processing environments as they act as the first line of defense...
Sat, 01/30/2021 - 06:13
Author(s): Azam Ali Sher, Muhammad Adnan Ashraf, Bahar-E Mustafa, Muhammad Mohsin Raza Campylobacter is a major cause of foodborne diarrheal infections in the United States of America (USA). This study aimed to elucidate the patterns of Campylobacter foodborne outbreaks temporally and spatially concerning food vehicles. We collected the data of foodborne outbreaks from 1998 to 2016 reported to...
Mon, 01/25/2021 - 06:06
Author(s): Cara Boucher, Joy Waite-Cusic, David Stone, Jovana Kovacevic Growth of Listeria monocytogenes in cold temperatures coupled with its tolerance of antimicrobials can promote its survival and persistence in food processing environments. The food industry relies heavily on cleaning and sanitation to control L. monocytogenes; therefore, it is important to understand the environmental...
Tue, 01/12/2021 - 06:11
Author(s): Dipon Sarkar, David A. Ratkowsky, Bing Wang, John P. Bowman, Mark L. Tamplin Paneer is a fresh, soft ready-to-eat cheese that is susceptible to Listeria monocytogenes contamination, exemplified by product recalls in Australia, Canada, and the USA. Previous research demonstrates that L. monocytogenes grows in paneer, however there are no paneer-specific predictive models that quantify...
Sat, 01/02/2021 - 06:08
Author(s): Zhongjia Yu, Marie Joossens, Anne-Marie Van den Abeele, Pieter-Jan Kerkhof, Kurt Houf Proteus mirabilis is an important pathogen involved in human urinary tract infections, and also more isolated from stools of patients with diarrheal disease than from healthy patients. The role of food, especially poultry products as source for human infection and multi-resistant strains remains...
Thu, 12/24/2020 - 06:09
Author(s): S. Almeria, Angela Assurian, Alicia Shipley Although multiple outbreak clusters of Cyclospora cayetanensis have been traced back to consumption of dishes in Mexican-style restaurants, the FDA Bacteriological Analytical Manual (BAM) does not currently provide methods to detect C. cayetanensis in dishes that contain multiple produce ingredients, such as salsas and guacamole. These...
Sat, 12/19/2020 - 06:09
Author(s): Sanga Kang, Joshua T. Ravensdale, Ranil Coorey, Gary A. Dykes, Robert S. Barlow Detection and isolation of Shiga toxin-producing Escherichia coli (STEC) from manufacturing beef is challenging and it may be affected by microbial changes during enrichment. This study was designed to understand population changes during enrichment of beef from an integrated (Samples A and B) and a...
Thu, 12/17/2020 - 06:10
Author(s): Mohit Bansal, Nitin Dhowlaghar, Ramakrishna Nannapaneni, Divya Kode, Sam Chang, Chander S. Sharma, Christopher McDaniel, Aaron Kiess The objective of this study was to determine if the adaptation at planktonic stage to subinhibitory concentrations (SIC) of sodium hypochlorite (NaOCl) could modulate the biofilm forming ability of five Listeria monocytogenes strains V7, Scott A, FSL-N1-...
Sat, 12/12/2020 - 06:04
Author(s): Chenxiao Lang, Yimin Zhang, Yanwei Mao, Xiaoyin Yang, Xiaoyun Wang, Xin Luo, Pengcheng Dong, Lixian Zhu To investigate the persistence of acid tolerance response (ATR) and the regulatory mechanism during chilled storage, Salmonella ATCC 14028 and the △phoP mutant were acid adapted and then incubated in meat extract at 4 °C for 24 days as simulated beef storage. The bacterial population...
Sun, 12/06/2020 - 06:07
Author(s): Shaimaa F. Mouftah, José F. Cobo-Díaz, Avelino Álvarez-Ordóñez, Ahmed Mousa, Jessica K. Calland, Ben Pascoe, Samuel K. Sheppard, Mohamed Elhadidy One of the emerging conundrums of Campylobacter food-borne illness is the bacterial ability to survive stressful environmental conditions. We evaluated the heterogeneity among 90 C. jejuni and 21 C. coli isolates from different sources in...
Thu, 12/03/2020 - 06:14
Author(s): Bridget O'Brien, Lawrence Goodridge, Jennifer Ronholm, Neda Nasheri The ongoing pandemic involving severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has raised the question whether this virus, which is known to be spread primarily though respiratory droplets, could be spread through the fecal-oral route or via contaminated food. In this article, we present a critical review...
Thu, 12/03/2020 - 06:14
Author(s): Hyeon Woo Park, Guoying Chen, Cheng-An Hwang, Lihan Huang The aim of this study was to investigate the effect of water activity (aw) on inactivation of Listeria monocytogenes using gaseous chlorine dioxide (ClO2 (g)) under room temperature. Surface-inoculated tryptic soy agar (TSA) plates adjusted to 9 different water activity levels ranging from 0.994 to 0.429 were used as samples...
Thu, 12/03/2020 - 06:14
Author(s): Bernardino Machado-Moreira, Brijesh K. Tiwari, Karl G. Richards, Florence Abram, Catherine M. Burgess Microbial contamination of fresh produce is a major public health concern, with the number of associated disease outbreaks increasing in recent years. The consumption of sprouted beans and seeds is of particular concern, as these foodstuffs are generally consumed raw, and are produced...
Mon, 11/30/2020 - 06:08
Author(s): Hayriye Bozkurt, Tina Bell, Floris van Ogtrop, Kim-Yen Phan-Thien, Robyn McConchie Escherichia coli O157:H7 risk associated with the consumption of fresh cut-cos lettuce during Australian industrial practices was assessed. A probabilistic risk assessment model was developed and implemented in the @Risk software by using the Monte Carlo simulation technique with 1,000,000 iterations....
Fri, 11/27/2020 - 06:09
Author(s): Lang Sun, Emily C. Forauer, Stephanie R.B. Brown, Dennis J. D'Amico Listeria monocytogenes can form persistent biofilms on food processing surfaces, resulting in cross-contamination of food products, including milk and milk products. Natural glycolipids are a promising intervention to control undesirable microbes due to their antimicrobial activity and low toxicity. This study aimed to...
Tue, 11/17/2020 - 06:19
Author(s): Jun-Won Kang, Hae-Yeon Lee, Dong-Hyun Kang This study investigated the antimicrobial effect of hot water with citric acid against Escherichia coli O157:H7 biofilm on stainless steel (SS). Hot water (50, 60, or 70 °C) with 2% citric acid exhibited a synergistic bactericidal effect on the pathogen biofilm. It was revealed that hot water and citric acid combination induced sub-lethally...
Mon, 11/09/2020 - 06:10
Author(s): J.M. Choi, E. Camfield, A. Bowman, K. Rajan, N. Labbé, K.D. Gwinn, B.H. Ownley, N. Moustaid-Moussa, D.H. D'Souza Recurring outbreaks linked to Escherichia coli O157:H7-contaminated lettuce and Salmonella enterica-contaminated sprouts highlight the need for improved food safety measures. The aim of this study was to determine the ability of a bio-based antimicrobial extract prepared...
Fri, 11/06/2020 - 06:10
Author(s): Logan C. Ott, Holly J. Appleton, Hu Shi, Kevin Keener, Melha Mellata Fungal contamination is a concern for the food industry. Fungal spores resist food sterilization treatments and produce mycotoxins that are toxic for animals and humans. Technologies that deactivate spores and toxins without impacting food quality are desirable. This study demonstrates the efficiency of a high voltage...
Thu, 11/05/2020 - 06:20
Author(s): Mercedes Gomez-Samblas, Susana Vilchez, Rocío Ortega-Velázquez, Màrius V. Fuentes, Antonio Osuna Infection with Toxoplasma gondii in humans has usually been related to the consumption of raw, undercooked or cured meat. Our study is based on the detection of T. gondii in cured legs and shoulders made from 100% Iberian sows fed mainly with acorn and raised as outdoor livestock in Aracena...
Thu, 10/29/2020 - 06:20
Author(s): Luis A. Ibarra-Sánchez, Wentao Kong, Ting Lu, Michael J. Miller Nisin is an antimicrobial peptide that is commonly used as a food preservative and capable of inhibiting the pathogen Listeria monocytogenes. However, nisin is ineffective in controlling L. monocytogenes in Queso Fresco (QF). To address the challenge, in this work, we used synthetic biology strategies to create a series of...
Fri, 10/23/2020 - 06:09
Author(s): Bruna Torres Furtado Martins, Everton Cruz de Azevedo, Ricardo Seiti Yamatogi, Douglas Ruben Call, Luís Augusto Nero Yersinia enterocolitica bio-serotype 4/O:3 was previously identified in a pork production chain in Brazil and the obtained isolates presented high identity by pulsed-field gel electrophoresis (PFGE, XbaI). For the current study, an additional 147 porcine samples (tonsils...
Sat, 10/17/2020 - 06:17
Author(s): Xiaohan Yang, Panpan Zhao, Yu Dong, Shiqi Chen, Hui Shen, Ge Jiang, Hai Zhu, Jingquan Dong, Song Gao Vibrio vulnificus is an important foodborne pathogenic bacterium that mainly contaminates seafood. Rapid and accurate technologies that suitable for on-site detection are critical for effective control of its spreading. Conventional detection methods and polymerase chain reaction (PCR)-...
Sun, 10/11/2020 - 06:09
Author(s): David Lynch, Colin Hill, Des Field, Máire Begley Natural methods to control food pathogens are required and bacteriocins have received much interest in this regard. The aim of this study was to investigate the ability of the novel bacteriocin capidermicin to inhibit Listeria monocytogenes. Agar-based deferred antagonism assays were carried out with the capidermicin producer against 17...
Fri, 10/09/2020 - 06:09
Author(s): Lucilla Iacumin, Giuseppe Comi Three hundred Clostridium strains were isolated from spoiled wurstels and were identified by traditional and molecular methods as Clostridium perfringens. The phenotypic characteristics of the strains were studied. All the strains produced acetic and butyric acids and enterotoxin. C. perfringens grew in the spoiled wurstels because it was present in raw...
Wed, 10/07/2020 - 06:10
Author(s): Chongzhen Sun, Jiayin Chen, Hui Li, Ling Fang, Shiwei Wu, Pallavi Jayavanth, Shuze Tang, Gloria Sanchez, Xiyang Wu The study was designed to develop a sensitive one-step duplex reverse transcription droplet digital polymerase chain reaction (RT-ddPCR) to detect norovirus genogroup I and II (NoV GI and GII) in lettuce and strawberry. The specificity, sensitivity, repeatability and...
Wed, 10/07/2020 - 06:10
Author(s): Long Chen, Xinyao Wei, Byron D. Chaves, David Jones, Monica A. Ponder, Jeyamkondan Subbiah The objectives of this study were to investigate the effects of processing parameters (relative humidity (RH), temperature, and exposure time) on the ethylene oxide (EtO) microbial inactivation of Salmonella spp. and to evaluate Enterococcus faecium NRRL B2354 as a suitable surrogate for...
Thu, 10/01/2020 - 06:16
Author(s): Araceli Bolívar, Jean Carlos Correia Peres Costa, Guiomar D. Posada-Izquierdo, Sara Bover-Cid, Gonzalo Zurera, Fernando Pérez-Rodríguez In this study, the bioprotective potential of Lactobacillus sakei CTC494 against Listeria monocytogenes CTC1034 was evaluated on vacuum-packed hot-smoked sea bream at 5 °C and dynamic temperatures ranging from 3 to 12 °C. The capacity of three...
Sat, 09/26/2020 - 06:16
Author(s): Peter Kotsoana Montso, Victor Mlambo, Collins Njie Ateba Contaminated beef is a prominent source of foodborne pathogens such as Escherichia coli O177. Susceptibility of nine multi-drug resistant E. coli O177 strains against eight individual phages and six phage cocktails was assessed using polystyrene microplate titer plate. Further, 180 beef samples were independently inoculated with...
Sun, 09/20/2020 - 06:09
Author(s): Karine Patrin Pontin, Karen Apellanis Borges, Thales Quedi Furian, Daiane Carvalho, Daiane Elisa Wilsmann, Henrique Ribeiro Piaggio Cardoso, Annelise Kopp Alves, Gabriela Zottis Chitolina, Carlos Tadeu Pippi Salle, Hamilton Luiz de Souza Moraes, Vladimir Pinheiro do Nascimento As a consequence of developing antimicrobial resistance to disinfectants, copper, which exhibits antimicrobial...
Fri, 09/18/2020 - 06:09
Author(s): Heather Craven, Catherine McAuley, Murray Hannah, Lesley Duffy, Narelle Fegan, Stephen Forsythe The emergence of Cronobacter as an important potential pathogen for new born children and its occurrence in powdered infant formulae has generated a need to develop new management practices for this food group. This includes reduction of the prevalence of Cronobacter in manufacturing...
Wed, 09/02/2020 - 06:08
Author(s): Shaoying Gong, Peng Fei, Qi Sun, Ling Guo, Liange Jiang, Kai Duo, Xue Bi, Xueqi Yun This study researched the action mode of cranberry anthocyanin (CA) against Staphylococcus aureus and the effect of CA on the counts of S. aureus and the quantity of cooked meat during storage. The antibacterial effect was assessed by minimum inhibitory concentration (MIC) and survival populations of S...
Sun, 08/30/2020 - 06:08
Author(s): Hye-jin Kim, You-Tae Kim, Hyeun Bum Kim, Sang Ho Choi, Ju-Hoon Lee Vibrio vulnificus is a major food-borne pathogen that causes septicemia and cellulitis with a mortality rate of >50%. However, there are no efficient natural food preservatives or biocontrol agents to control V. vulnificus in seafood. In this study, we isolated and characterized a novel bacteriophage VVP001. Host...
Sat, 08/22/2020 - 06:13
Author(s): Amreeta Sarjit, Joshua T. Ravensdale, Ranil Coorey, Narelle Fegan, Gary A. Dykes The effect of heat against eleven Salmonella strains in model meat juices was examined. Juices from beef, lamb and goat were made from either the fatty layer (FL), muscle (M) or a mixture of both (FLM). The pH of each FLM sample was altered to match the pH of PBS and vice versa to determine the pH effect...

Pages